lawrenceville

Full Nettle Jack is Grid Magazine’s Cheese of the Month

Philadelphia’s Grid Magazine is featuring our Full Nettle Jack as their cheese of the month! Grid is a free, monthly print publication focused on sustainability issues and initiatives in the Greater Philadelphia area. Here’s what they had to say about Full Nettle Jack :

“This bright-tasting cheese is both vegetal and herbaceous with a kick of vinegary acidity. The taste evokes dill pickles, and would do well as slices on a Cubano sandwich.”

 

Photo by Tenaya Darlington

 

“Steam nettles for 30 seconds, though, and those stingers soften. Boom: you’ve got a nutritious lunch, slightly bitter but reputedly calcium-packed. Perhaps that’s why cheesemakers delved into nettledom: to pair one calcium-rich treat with another. Makes me think that eating nettle cheese is probably a better preventative for osteoperosis than, oh, say…a multivitamin?

Full Nettle Jack (pictured) is made by Sam Kennedy over near Princeton, New Jersey. He’s the cheesemaker for Cherry Grove Farm, a sustainable dairy that supplies so many great wedges to the Philadelphia area. I’m a big fan of his rustic natural-rinded wheels, like this one (or his nutty Herdsman).”

 Thank You Madame Fromage For Highlighting Our Full Nettle Jack Cheese! To Read More On This post Visit Madame Fromage’s Blog.

Check out the full article in Grid Magazing here. Thank you, Grid, for the amazing write up!

Yummy, Gooey, Grilled Cheese with Chef Carmine

Thanks to everyone who stopped by the farm this past weekend to have a grilled cheese sandwich prepared by Chef Carmine and Jeremy! Despite soaring temperatures and threats of afternoon thunderstorms, many showed up to enjoy soup, sandwiches, and a beautiful afternoon on the farm.

 

This past Saturday, Chef Carmine set up his grill cheese-making station outside the Cherry Grove Farm Store. He got to work cutting cheeses, prepping vegetables, including fresh asparagus and juicy tomatoes, and slicing still-warm bread from The Village Bakery.

 

 

Each sandwich was hand prepared using fresh and local ingredients. Customers chose from a selection of Cherry Grove cheeses, Village Bakery bread and Chef Carmine’s roasted vegetables. We got to talk with some customers, and take peeks into their sandwiches! If you didn’t get to the farm for a sandwich, check out a few of the pictures we took. Just a warning though, we guarantee that once you see these sandwiches, you won’t want to miss another grilled cheese day!

 

Don’t just take our word for it though; listen to what customers are saying. Here’s what Melissa, a Carmine’s sandwich novice, had to say about her whole grain bread, Herdsmen and Toma cheese, grilled asparagus, arugula and tomato sandwich.

 

“To start with, it was beautiful. I loved that Chef sliced the bread right there. Freshly baked bread, sliced right on sight! They were fun to talk to, too, while I waited for my sandwich. And they have this secret sauce…whatever it is that they used to butter the bread before grilling was delicious. The cheeses melted and complimented each other into a gooey trifecta of perfect vegetables, cheese and bread. Yum! I’ll be back,” Melissa told us.

 

 

She also admitted that when she saw how big the sandwich was, she thought she’d be able to “just eat half and bring the rest home. No such luck for my husband!”

 

Grilled cheese sandwiches are simple. Bread, butter, and cheese layered together and thrown in a hot pan is not exactly the most complicated recipe. Something magical happens, though, when the butter browns and begins to slowly toast the bread while the cheese starts to melt. When you add deliciously sharp and salty Cherry Grove Herdsmen Cheese and Village Bakery bread to the mix, you get the ultimate in grilled cheese sandwiches. So to everyone who has experienced this bliss, you’re welcome to share your stories on our Facebook page! We’d love to hear your feedback. And newcomers are invited to join us for our upcoming grilled cheese Saturdays, happening each Saturday here at the farm from 11am-3pm all through the month of June! Check back here and on Facebook to find out when Chef Carmine will be cooking next!

 

 

To contact the Chef directly, you can call Chef Carmine Sacchitello at 732-606-7467, or visit his Facebook.

 

A Fair Day at Cherry Grove Farm

Last week our friends at Fair Food Farmstand dropped by! We had a fantastic time giving them a behind-the-scenes look at how we operate on a daily basis, and we even got our hands a little dirty in the process! Fair Food Farmstand carries our farmstead cheeses and a plethora of other farm-sourced goodies at their stand in the Philadelphia Reading Terminal Market. Next time you are in the city, be sure to check them out! Here is what they had to say about their visit to Cherry Grove:

 

Last Tuesday, the boys of Fair Food—myself, Noel and Nate—took a trip to Cherry Grove Farm in Lawrenceville, NJ. We met some very fine folks including Stacey, our lovely tour guide; Sam, the head cheese maker; and Malachy, our former Farmstand cheese intern. Cherry Grove is a picturesque farm of 400 acres, 250 of which are certified organic pasture for their 115 Jersey and Short Horn cows. From these cows comes the sweet milk that produces some of our favorite cheeses at the Farmstand—the Havilah and Toma Primavera being two of our stand-by’s. 

 

Noel, Craig & Nate gear up for the cheesemaking room.

 

Our first leg of the tour was the cheese room and there was action! Sam was scooping, molding and pressing some fresh Herdsman. Malachy was hand-molding some beautiful bloomy rinds. Giant wheels of Havilah were soaking in their salt brine. We checked out their three caves: one for the bloomy rinds (that buttery Buttercup Brie), one for the Havilah, Herdsman and Jacks and a single cave just for the Toma Primavera.  

 

Cheese Curds

 

Next we took a tour of the farm and pastures. Cherry Grove puts a lot of effort into being a sustainable system. We met “the spreader” which is a nifty conveyor belt that recycles the cow manure into fertilizer. We saw “the sucker” which takes the excess whey from the cheese room and pipes it to their 100% whey-fed Berkshire pigs. Their wood fire heat exchanger provides heat and hot water for all of the cheese making and the farm store. The wood comes from local tree surgeons who deliver the wood that they would normally have to pay to landfill—pretty cool if you ask me! 

 

Cherry Grove’s Pastures

 

Lastly we got to spend some time with the pasture-raised chickens. There is no experience quite like harvesting eggs with 1,000 clucking and pecking chickens at your feet on a 95-degree summer day. We had a blast, to say the least! Living in the city, it’s incredibly refreshing to spend time on a farm—so much that we worked for fun! 

 

Aging Wheels of Toma Primavera

 

We wrapped up our tour with a cheese tasting and we were fortunate to come home with treats: our harvested eggs; delicious pork products for ourselves; and a couple of wheels of Toma Primavera (the first batches of the season!) for your enjoyment at the Farmstand.

The folks at Cherry Grove were so knowledgeable, and fun—I am already looking forward to our next visit! In the meantime we’ll keep on enjoying their delicious cheeses and organic veggies down at the stand!

-Craig

 

 


1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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